Mango Ancho Chili Sauce
 
Ingredients
  • 1 dried ancho chili
  • 2 cloves garlic (in skin)
  • 1 c mango chunks
  • 1 T minced shallots
  • juice of ½ a lime
  • 1 t brown sugar
  • ½ t agave nectar (optional, honey also works)
  • 1 T olive oil
  • ½ c water
  • ¼ t ground cumin
  • sea salt and black pepper
Instructions
  1. Roast the chili and garlic in a dry pan over a high flame. Use a spoon to press the chili down to make contact with the pan. Chili will start to shine and give off an aroma when ready. Flip it over and repeat. Turn garlic when its papery skin blackens. It is ready when all sides have black blistered and the garlic inside is soft. The chili takes about 3 minutes and the garlic takes about 10.
  2. Place the chili in a bowl and cover it with hot tap water. Use a spoon to weigh it down as it rehydrates for 30 minutes.
  3. Remove the chili from water. Cut off its stem and discard it. Slice it open and discard the seeds.  Give chilies a rough chop and throw them in a blender or small food processor. Remove garlic from its skin as soon as it is cool enough to handle.  Roughly chop it and add it to the blender.
  4. Add the remaining ingredients, except for the agave nectar.  Blitz until smooth. Taste sauce.  If it needs to be sweeter, add the agave or honey. Season to your own pallet.
  5. Pour mixture into a pan over a medium flame. Cook, stirring for about three minutes. Taste it and adjust seasoning if you need to. Enjoy as a marinade for grilling, a sauce, or a dip.
Recipe by Mamaguru at http://mamaguru.com/mango-ancho-chili-sauce/